Lead Line Cook

About The Left Bank...

The hotel’s restaurant, The Left Bank, serves French cuisine and is “inspired by the world’s best bistros.”

We"re pleased to introduce our latest venture, The Farm, set against the backdrop of the Green Mountains, in Weston, Vermont. The first of its kind regenerative farm and food program in Vermont is using transformative agricultural practices to grow fresh produce.The opening of The Farm marks a new endeavor to enrich the guest experience and an unmatched commitment to culinary excellence.The Farm will cultivate produce all year with a heated greenhouse seamlessly transitioning between seasons. Committed to sustainable agricultural practices, the team has a robust seeding plan that will use ecologically restorative farming techniques and all produce will be free of pesticides, synthetic fertilizers and herbicides.

About this job...

This is a full time position to add to our growing restaurant operations. 

Line cooks are essential to delivering a high-quality, consistent guest dining experience.  Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create exceptional presentations.  The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations.

What you will be doing...

• Prepare food of consistently high quality by following recipes and special instructions while upholding portion and production standards.

• Follow all food safety standards by date marking, proper product rotation, and proper temperature and time holding.

• Initiate preparation of food items based on anticipated needs.

• Properly store all food products during and after use.

• Assist in food control standards to reduce waste.

• Operate food preparation equipment such as fryers, broilers, stoves, steamers, food processors, mixers, slicers, ovens, steam tables, tilt kettles, flat-top grills, etc.

• Clean and maintain all equipment and general working environment.

• Contribute as a team member by reporting to work as scheduled, learning and refining processes and procedures, and supporting others as they learn.

• Always maintain professionalism consistent with hotel brand and company expectations.

• Perform other job-related duties as assigned by the supervisor.